Fajita pancakes au gratin

Name: Fajita pancakes au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Flour; 1 knife tip Baking Powder; 3 Eggs; 1/4 l Milk; 7-10 Tbsp Salt; 250 g Mushrooms; 1 Vegetable Onion; 2 Garlic cloves; 1 TABLESPOON + 3-4 teaspoons + some oil; 1 can(s) (425 ml) chunky tomatoes; 1 glass (200 ml) Fajita sauce; 8 Rings Jalapeños (hot green peppers; glass); 1/8 l Sparkling mineral water; 125 g Mozzarella

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Flour
1 knife tip Baking Powder
3 Eggs
1/4 l Milk
7-10 Tbsp Salt
250 g Mushrooms
1 Vegetable Onion
2 Garlic cloves
1 TABLESPOON + 3-4 teaspoons + some oil
1 can(s) (425 ml) chunky tomatoes
1 glass (200 ml) Fajita sauce
8 Rings Jalapeños (hot green peppers; glass)
1/8 l Sparkling mineral water
125 g Mozzarella

Directions

1
Mix flour and baking powder. Mix with eggs, milk and 1 pinch of salt. Let the dough swell for about 15 minutes
2
Clean, wash and slice the mushrooms. Peel and chop the onion. Peel and chop the garlic. Fry everything in 1 tablespoon of hot oil. Season with salt. Add chunky tomatoes and fajita sauce, add jalapeños and boil down for about 5 minutes. Season to taste
3
Stir mineral water into the dough. Heat 3-4 teaspoons of oil in portions in a coated pan (approx. 24 cm Ø). Bake 6 pancakes from the dough in the pan, one after the other
4
Cut the mozzarella into slices. Fill each pancake with a little Fajita mushroom mixture, fold into bags or roll up and place in an oiled casserole dish. Pour the rest of the mixture over the pancakes. Spread the mozzarella on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes. Tacochips and Sour Cream taste great
5
Drink: cool rosé wine